Lamb, mushroom and beer pot pies are make the ultimate comfort food. They are great to make ahead and freeze and cook when you need them.
- 1 kg (2 pounds) Australian boneless lamb shoulder or leg, cubed
- 1/2 cup plain flour
- 1 teaspoon nutmeg
- salt and freshly ground pepper
- 2 tablespoons olive oil
- 3 cups light beer
- 500 g (1 pound) small portabello mushrooms, quartered
- 1 package puff pastry sheets, thawed
- 1 egg, beaten
- black sesame seeds
- Place the diced lamb, flour, nutmeg and salt and pepper into a bag or bowl and toss to make sure all the lamb is well-coated. Heat the oil in a medium-heavy pot over medium-high heat. Cook lamb until browned on all sides, about 8 minutes. Add the beer and stir well to combine.
- Bring to a simmer. Cover, and reduce heat to medium-low. Gently simmer until lamb is tender, about 1 hour, stirring at intervals to avoid sticking. Stir in the prepared mushrooms, adjust seasonings to taste. Allow to simmer for 10-15 minutes with the lid removed, until the juices are reduced and thickened. Allow to cool completely.
- Divide stew among 4 small pie dishes. Cut four 7-inch squares of pastry. Cover each pot pie with a pastry square, allowing it to drape over the sides. Refrigerate until cold, approximately 15 minutes.
- Preheat oven to 200°C (400°F). Brush pie tops with egg wash and sprinkle with black sesame seeds. Bake pies on a rimmed baking sheet until crusts are golden brown, about 30 minutes. Transfer to a wire rack to cool slightly, about 10 minutes.
- Serve with creamy mashed potatoes and vegetables of your choice.
Recipe courtesy of www.australian-lamb.com